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Cinnamon Apple Pie Cake Roll

Active Time: 1 Hour 40 Minutes

Total Time: 1 Hour 40 Minutes

Serves: 10


Cinnamon Apple Pie Cake Roll


  • Preheat oven to 375°F. Spray 1 jelly roll pan (15x10x1-inch) with baking spray. Line only bottom of pan with waxed paper; generously spray with additional baking spray. Set aside. Sprinkle clean kitchen towel with 1/2 cup confectioner’s sugar; set aside. Combine flour, baking powder, 1 teaspoon cinnamon, ginger, nutmeg and salt in small bowl; set aside.
  • Beat eggs in large bowl with electric mixer on high speed about 5 minutes or until very thick; gradually beat in granulated sugar. On low speed, blend in water and 1 teaspoon vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
  • Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pan to loosen cake. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel. Cool completely on wire rack, about 1 hour.
  • Unroll cake. Spread apple pie filling and streusel over cake to within 1 inch of edge; discard pie crust. Re-roll cake, using towel as a guide. Trim ends of cake.
  • Place remaining 1/4 cup confectioner’s sugar, cream cheese, remaining 1/2 teaspoon vanilla, remaining 1/4 teaspoon cinnamon in small bowl. Beat with an electric mixer on medium speed 1 minute or until creamy. Add milk; beat until mixture is fluid. Drizzle over cake roll using end of a butter knife. Cut into 10 slices.


Serving Size: 10 servings (1 slice each)
  • Calories 314kcal -
  • Total Fat 9g -
  • Saturated Fat 4g -
  • Cholesterol 62mg -
  • Sodium 209mg -
  • Carbohydrates 53g -
  • Fiber 1g -
  • Protein 4g -